Zobrazeno 1 - 10
of 290
pro vyhledávání: '"aromatic profile"'
Autor:
Alexandros Nakas, Christina Virgiliou, Dionysia Samara, Eleni Kechri, Andreana N. Assimopoulou
Publikováno v:
Exploration of Foods and Foodomics, Vol 2, Iss 5, Pp 497-524 (2024)
Aim: Three factors that affect the chemical composition and perceptible aroma of Retsina—a distinguished Greek wine, crafted by infusing resin harvested from the Aleppo pine (Pinus halepensis Mill.) into the fermentation process of white or rosé w
Externí odkaz:
https://doaj.org/article/4059471a5121415bbbb15aeff9c02d0e
Publikováno v:
Plants, Vol 13, Iss 19, p 2675 (2024)
Humulus lupulus, or hops, is a vital ingredient in brewing, contributing bitterness, flavor, and aroma. The female plants produce strobiles rich in essential oils and acids, along with bioactive compounds like polyphenols, humulene, and myrcene, whic
Externí odkaz:
https://doaj.org/article/43786278b6e244fca343c7574e3eef96
Akademický článek
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Akademický článek
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Autor:
Lorena López-Enríquez, Josefina Vila-Crespo, José Manuel Rodríguez-Nogales, Encarnación Fernández-Fernández, Violeta Ruipérez
Publikováno v:
Fermentation, Vol 9, Iss 11, p 977 (2023)
Two strains of Saccharomyces cerevisiae (Sc01 and Sc02) and one strain of Wickerhamomyces anomalus (Wa) were isolated from organic Verdejo spontaneous fermentations and used for the development of experimental winemaking. Sc01 and Sc02 represented 52
Externí odkaz:
https://doaj.org/article/d0366c46931d42b9b47aaf37413f8a23
Autor:
Viola Galli, Manuel Venturi, Simona Guerrini, Silvia Mangani, Damiano Barbato, Gianni Vallesi, Lisa Granchi
Publikováno v:
Foods, Vol 12, Iss 18, p 3354 (2023)
Recent interest in the special beer category has encouraged the search for novel brewing materials, including new ingredients and novel yeast strains, in order to differentiate the finished products. The aim of this work was to select non-brewing S.
Externí odkaz:
https://doaj.org/article/ab22a4e85ffd4a3bbd213b560b56f32c
Autor:
Sonja P. Veljović, Nikola S. Tomić, Miona M. Belović, Ninoslav J. Nikićević, Predrag V. Vukosavljević, Miomir P. Nikšić, Vele V. Tešević
Publikováno v:
Food Technology and Biotechnology, Vol 57, Iss 3, Pp 408-417 (2019)
The multicomponent mixtures consisting of herbs and fungi are commonly used for the production of alcoholic beverages with potential health-promoting effects in many Asian countries. The medicinal fungus Ganoderma lucidum is one of the most important
Externí odkaz:
https://doaj.org/article/d2aa8f62d29f4eb9b5f7fa8c11311126
Autor:
Mario Márquez-Lemus, Lourdes Valadez-Carmona, Julio César García-Zebadúa, Alicia Ortiz-Moreno, Pedro Alberto Vázquez-Landaverde, Liliana Alamilla-Beltrán, Rosalva Mora-Escobedo
Publikováno v:
CyTA - Journal of Food, Vol 17, Iss 1, Pp 501-508 (2019)
Opuntia genus belongs to the Cactaceae family, Mexico is the major producer in the world. Due to Opuntia’s phytochemical content and their health-related benefits, was proposed the elaboration of liquor using Opuntia fruit. Phenolic content, volati
Externí odkaz:
https://doaj.org/article/5585fc1301104d90acee0870dc41db96
Publikováno v:
Horticulturae, Vol 8, Iss 9, p 757 (2022)
Myrtle (Myrtus communis L.) is an important medicinal plant, of which all parts have pharmaceutical and nutritional applications and which is distributed throughout the southwest regions of Iran. The aerial parts of myrtle were collected at different
Externí odkaz:
https://doaj.org/article/696511b7aa964ef89d5bf0941dc3f22c
Autor:
Lauriane Mietton, Marie-Françoise Samson, Thérèse Marlin, Teddy Godet, Valérie Nolleau, Stéphane Guezenec, Diego Segond, Thibault Nidelet, Dominique Desclaux, Delphine Sicard
Publikováno v:
Microorganisms, Vol 10, Iss 7, p 1416 (2022)
Leavened bread can be made with different wheat varieties and leavening agents. Several studies have now demonstrated that each of these factors can play a role in bread quality. However, their relative impact in artisanal bread making remains to be
Externí odkaz:
https://doaj.org/article/bcdfead20b2349319a402e0d82f57f7e